Hinderink et al., 2021 - Google Patents
Physical and oxidative stability of food emulsions prepared with pea protein fractionsHinderink et al., 2021
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- 3703611797145856868
- Author
- Hinderink E
- Schröder A
- Sagis L
- Schroën K
- Berton-Carabin C
- Publication year
- Publication venue
- Lwt
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There is a growing interest in replacing dairy proteins with their plant-based counterparts in food emulsions. Plant proteins generally contain a substantial insoluble protein fraction, of which the properties may differ from the soluble proteins. Therefore, the use of a commercial …
- 239000000839 emulsion 0 title abstract description 172
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